Ingrients & Directions
400g (14oz) tin of
Evaporated milk.
12 oz Dark muscovado sugar.
10in shortcrust pastry case
Pre baked.
Pre heat oven to 200C/400F/gas 6. Whisk evaporated milk and sugar together
for 10 – 15 minutes until light and fluffy. The mix should be coffee
coloured. Pour the mix into the pastry case and bake in the oven for 10
minutes. The gypsy tart will have a slightly sticky surface but will not
be set completely until it has been left to cool. Serve cold. Easy!!
Yields
6 Servings